Nut Nougat Cake with Toffifee

Ingredients

Directions

1. 1

   For the cream, roughly chop the couverture and nougat. Heat the cream in a saucepan and remove from the heat. Pour the couverture and nougat into the hot cream and melt it while stirring. Pour the mixture into a clean, dry mixing bowl and chill for 3-4 hours until the mixture has cooled down completely. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding sugar.

2. 2

   Stir in egg yolks. Mix flour, 15 g cocoa, baking powder and starch. Sieve portions onto the mixture and fold in. Pour the mixture into a greased springform pan (26 cm Ø), smooth it down and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the cake from the edge and let it cool down on a cake rack. Cut the sponge cake in half horizontally. Roast the hazelnuts in a pan without fat, remove. Add the hazelnuts to the chocolate cream and whisk them with the whisk of the hand mixer until half stiff. Place a cake ring around the lower sponge cake base. Spread 2/3 of the cream on the base. Place the 2nd cake base on top and spread with the remaining cream.

3. 3

   Cut the sponge cake in half horizontally. Roast the hazelnuts in a pan without fat, remove. Add the hazelnuts to the chocolate cream and whisk them with the whisk of the hand mixer until half stiff. Place a cake ring around the lower sponge cake base. Spread 2/3 of the cream on the base. Place the 2nd cake base on top and spread with the remaining cream. Chill the cake for 2-3 hours. Dust the cake with 1-2 tablespoons of cocoa and decorate with toffifees

4. 4

   3 hours waiting time